Preheat the oven to 450 degrees. Cut up the vegetables into evenly sized pieces and spread them out on a large pan with room around each veggie piece. Drizzle olive oil or avocado oil across all of the vegetables, coating them so they are shiny. Roast in your oven for 25-35 minutes, or until lightly browned and crisp on the outside but soft on the inside. It is important that your oven is preheated so the vegetables roast instead of steam. 

Remove the roasted veggies from the oven and stir them together into a vegetable medley. The veggies will have shrunken in the oven, so place them in a small pan (circle or rectangle). Then mix together your shredded parmesan and riced cauliflower. I buy mine already riced and frozen. I defrost the cauliflower in the microwave, then use it. Generously cover the roasted veggies with the mixture. 

Add your toppings here. I love provolone instead of mozzarella because it is more gut friendly and has a similar Italian flavor. Layer on your cheese and meat(s) of choice.

Place back in the oven and bake until the cheese melts and is lightly golden. Cut, serve, eat, and ENJOY!